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Low Carb Chocolate Mousse

User Rating 3.5 Star Rating (4 Reviews)


Chocolate mousse with whipped cream
Annabelle Breakey/Digital Vision/Getty Images
All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse.

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes


  • 1/2 cup heavy or whipping cream (apprx. 8 carbs)
  • 4 teaspoons artificial sweetener (0 carbs)
  • 1 tablespoon cooca powder (2 carbs)
  • Optional: spray can real whipped cream (0 carbs)


User Reviews

Reviews for this section have been closed.

 4 out of 5
Pretty good, a bit heavier than traditional mousse, Member DocTonyNYC

A couple of comments, and then a suggested modification. . . Obviously, teener1416 has some reading comprehension problems. Low carb diets, as most of us know, are by nature NOT low fat diets. There's a practical reason for this. Calories come from three primary sources: protein, fat, and carbs. When you cut back on any one of those three in your daily diet, the other two will go up. I also wanted to comment on what juicybeans said about Splenda. Obviously, people can count whatever carbs they want to count. However, the carbs in granular Splenda should NOT be overlooked by people who are serious about counting their carbs. It's not really a question of ""how your body reacts Splenda,"" there is a legitimate carb in each packet of Splenda. Sucralose, the actual sweetener in Splenda has ZERO carbs. However, the granular form of Splenda also contains malodextrin as a filler. Malodextrin is HIGHER on the glycemic index than regular sugar. If you don't count it, then, you can really do yourself a disservice. There are several brands of liquid sucralose available, although they are hard to find in stores. They are available online. This is pretty good recipe, but it's heavier than I like my mousse. One of the things that makes traditional mousse lighter is the addition of egg whites. In addition to whipping the cream (and adding the ingredients), I also beat up two egg whites to soft peaks. I then, a little bit at a time, folded this into the whipped cream mixture. As is often the case with folding, the first little bit will be more difficult to fold because the whipped cream mixture is much heavier than the whipped egg white. Eventually, though, it will lighten up. With each addition of egg whites, fold until there are no white streaks left.

8 out of 9 people found this helpful.

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